INGREDIENTS

INSTRUCTIONS

Greetings to everyone. About a week ago Carl Shipman was seeking a
Paul Prudhomme recipe he had a partial listing for. I found it in
Paul's published cookbook "Fork in the Road" and thought I'd post it
for the group. I haven't made it yet , so let us know if anyone gives
it a try.  Combine the seasoning mix ingredients in a small bowl. Place
the  creamy mixture ingredients in a blender and puree until smooth and
creamy; set aside. Preheat a heavy 5-quart pot, preferably nonstick,
over high heat to 350 degrees, about 4 minutes. Add the onions,
celery, and_ 2 Tablespoons_ of the seasoning mix and cook, checking
the bottom of the pot occasionally for sticking, until the vegetables
start to brown, about 8 minutes. Add the apple juice, clear the  bottom
of the pot for any brown bits, then add the mushrooms and the
remaining seasoning mix. Stir and cook until most of the liquid
evaporates, about 7 to 8 minutes. Add all the greens and_ 3 cups_ of
the stock, stir, and cook for 6 minutes.  Add the pureed creamy mixture
and stir well. Bring the liquid to just  a gentle boil, stir
immediately, then reduce the heat to low and  simmer, stirring
occasionally, for 10 minutes (The cream mix can  "break" or curdle
easily if brought to a full boil). Add the  _remaining 1/2 cup_ stock,
stir, and add the fettuccine. Stir and  cook until the pasta is heated
throughout, about 5 to 6 minutes.  Serve immediately.  Makes 4 main
dish servings.  Notes: Paul suggests buying the greens as close as
possible to  cooking the dish.  Per serving: Calories 392 Protein 23
grams Fat 2 grams Carbohydrates  73 grams 5% calories from fat Posted
to Digest eat-lf.v096.n144  From: Strawberry Luck
<luck@library.vanderbilt.edu>  Date: Fri, 06 Sep 1996 18:04:42 -0600
(CST)

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”